Prep: Read through the recipe before you begin to ensure you have everything you need.

Make the Apple Filling: Peel & slice your apples between ¼ and ½ inch thick. Add all apple filling ingredients to a medium pan over medium high heat. Cook for 8-14 minutes, stirring lazily until desired tenderness is reached. If the liquid dries up, add a splash more cider or water. Thicken if necessary with cornstarch and water mixture.

Make the Crust: Preheat oven to 350° F. Spray a 9-inch springform pan with nonstick spray. Stir together crust ingredients and press into prepared pan. Bake for 10 minutes.

Make the Cheesecake: In a large mixing bowl, beat the softened cream cheese until creamy. Add sugar and mix until well incorporated. Add eggs one at a time, mixing after each. Add vanilla, corn starch, sour cream, and spices, and mix until just incorporated. Pour half the batter into the baked crust, then spoon the apple filling over the top. Pour on the remaining batter.

Prep Water Bath: Set your pan of cheesecake on a rack in the center of the oven, and place a roasting pan below it. Pour boiling water into the roasting pan.

Bake: Bake the cheesecake for 1 hour and 30 to 1 hour and 50 minutes. Let cool in the oven for 1 hour before removing.

Cool & Chill: Let cool completely at room temp, then refrigerate for at least 6 hours or up to 1 day before serving.

Make Crumble Topping: Preheat oven to 350℉. Whisk together flour, oats, brown sugar, salt, and cinnamon. Cut in cold butter until crumbly. Bake for 12 to 20 minutes.

Make Salted Caramel Sauce: Melt sugar in a saucepan, then mix in butter and heavy cream. Finish with a pinch of flaky sea salt.

Make Apple Pie Topping: Repeat the apple filling steps for the topping.

Serve + Store: Top the cooled cheesecake with apple pie topping, crumble topping, and drizzle with caramel sauce.